Description
The recipe has long been in my piggy Bank, even from Sakhalin. But with the abundance of eggplant all year round, lost, forgotten... And now, remembering it, I invite You to taste of eggplant. Help yourself.
Ingredients
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Eggplant
4 piece
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Onion
1 piece
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Garlic
2 tooth
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Soy sauce
2 Tbsp
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Miso paste
1 Tbsp
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Sugar
1 tsp
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Cilantro
3 sprig
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Vegetable oil
2 Tbsp
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Salt
3 Tbsp
Cooking
Time are subject to a pickling eggplant. Eggplant wash, cut into cubes. Put in a bowl and season with salt. Mix and put into a cool place for 2-5 days. So, on Sakhalin before salting the eggplant for the winter, kept in glass jars or plastic containers of 10-12 l..
Before cooking the eggplant soak for 1-3 hours, then press it.
In vegetable oil fry a few minutes the feathers of onions, flaked garlic. Spread the eggplant continue to cook, over medium heat, stirring, about 15 minutes.
Finely chop the cilantro or parsley, add to eggplant, add the sugar.
Add TOM YAM paste, stir. Pasta, of course, hardly can be replaced, but to approximate the taste, I think you can. Garlic + Chile + cilantro + butter /sesame/.
Pour soy sauce, mix well.
Fry over medium heat 3 to 4 minutes, stirring. Check the eggplant into readiness.
The dish is ready. Good eggplant hot and completely cold.
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